Ingredients

• 4 raw whole beetroot
• 200ml/7fl oz extra virgin olive oil
• 1 lime
• juice only
• 75ml/3fl oz cabernet sauvignon vinegar
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 300g/10½oz halloumi cheese
• thickly sliced
• 50g/2oz capers in vinegar
• drained
• baby rocket
• to serve

Directions

• Thinly slice the beetroot on a mandoline and arrange in a shallow container.
• Mix together the extra virgin olive oil
• lime juice and vinegar
• then season
• to taste
• with salt and freshly ground black pepper. Pour the mixture over the beetroot
• cover and chill for 30 minutes in the fridge.
• When ready to serve
• heat the olive oil in a pan. Season the halloumi with salt and freshly ground black pepper and fry for 2-3 minutes on both sides
• or until golden-brown all over. Remove from the pan and drain on kitchen paper.
• To serve
• arrange a ring of beetroot on each of four serving plates
• then top the beetroot with the halloumi. Sprinkle over the capers and top each plate with a small handful of baby rocket.